for 4 pieces

Dough

300 g	white flour
1 ¼ tsp	salt
1 ½ tbsp	sugar
1 tsp	dry yeast
50 g	butter, cut into pieces
2 dl	milk

Bread buns

1	egg, beaten
1 tbsp	mixed seeds

Jackfruit mixture

1 tbsp	olive oil
1 tin	jackfruit (approx. 400 g), drained, rinsed, torn apart
300 g	squash (e.g. butternut), coarsely grated (yields approx. 250 g)
1	onion, finely chopped
1	garlic clove, squeezed
2 tbsp	tomato puree
1 tbsp	sugar
1 tsp	smoked paprika
¼ tsp	salt
3 tbsp	ketchup
½ dl	apple vinegar

Burgers

50 g	fig mustard
30 g	rocket
100 g	feta, crumbled

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter and milk, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1½ hrs.

Bread buns

Divide the dough into 4 portions, shape into balls, place on a baking tray lined with baking paper. Flatten the balls slightly, cover and leave to rise again for approx. 1 hr. Glaze the balls with a little egg, sprinkle with the mixed seeds.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave the rolls to cool on a rack.

Jackfruit mixture

Heat the oil in a non-stick frying pan. Add the jackfruit, stir-fry for approx. 5 mins. Add the squash and all the other ingredients up to and including the salt, stir-fry for approx. 5 mins. Reduce the heat, mix the ketchup and vinegar, add, mix.

Burgers

Cut the bread buns in half crosswise, spread fig mustard over the bottom half of the buns. Add the rocket, jackfruit mixture and feta. Cover with the top half of the buns, press down gently.

Show complete recipe